Delicious Recipes

Name: Roasted Vegetable Soup
Ingredients: 1 Onion (Red or White), cut into 8 wedges; 1 Small Butternut Squash; 2 Medium Carrots; 2 Good Sized Parsnips; 1 Small Potato; 2 Garlic Cloves; 1 tbsp Ras el Hanout; 1.5 tbsp Rapeseed Oil; 1.3 litres Hot Vegetable Stock; 4 tbsp Glenilen Farm Natural Yoghurt; 1 tbsp Finely Chopped Mint

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5 from 1 vote

Roasted Vegetable Soup

Sure to keep you warm from the inside out.

Servings people

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Ingredients

1 Onion (Red or White), cut into 8 wedges
1 Small Butternut Squash
2 Medium Carrots
2 Good Sized Parsnips
1 Small Potato
2 Garlic Cloves
1 tbsp Ras el Hanout
1.5 tbsp Rapeseed Oil
1.3 litres Hot Vegetable Stock
4 tbsp Glenilen Farm Natural Yoghurt
1 tbsp Finely Chopped Mint

Method

Heat oven to 200C/180C Fan/Gas Mark 6.
Prep garlic and peel and dice vegetables into2cm chunks.
Tip all the vegetables and the garlic into a roasting tin/ oven proof dish. Season and sprinkle over the Ras el Hanout. Drizzle over the oil and mix well.
Roast vegetables for 30-35 mins, turning the halfway through, until they are tender and starting to caramelise.
Transfer the roasted vegetables to a large pot or pan, pour over the hot stock and simmer uncovered for 10 mins.
Allow the soup to cool to a safe temperature and then purée in a food processor or with a hand blender, until smooth, taste and season as appropriate.
Serve warmed through with a dollop of Glenilen Farm Natural yoghurt, a grinding of black pepper and a little fresh mint (optional) and some brown bread.